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Publication of an Application for Registration Pursuant to Article 6(2 C 262/6EN Official Journal of the European Communities 29.10.2002 Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2002/C 262/04) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under point 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO (x) PGI ( ) National application No: 7/2001 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-06) 481 99 68 Fax (39-06) 42 01 31 26 e-mail: [email protected] 2. Applicant group 2.1. Name: Consorzio di tutela olio extravergine di oliva ‘Alto Crotonese’ 2.2. Address: Piazza Campo, I-88819 Verzino (KR) 2.3. Composition: producer/processor (x) other ( ) 3. Type of product: Class 1.5 — Oils and Fats — Extra virgin olive oil 4. Specification (Summary of requirements under Article 4(2)) 4.1. Name: ‘Alto Crotonese’ 4.2. Description: extra virgin olive oil having the following characteristics: — colour: straw-coloured to pale green, — aroma: delicate aroma of olives, — flavour: slightly fruity, — panel test: ‡ 6,5, — total acidity (expressed as oleic acid by weight): 0,7 g or less per 100 g of oil, — peroxide value: not more than 14 Meq O2/kg, 29.10.2002EN Official Journal of the European Communities C 262/7 — oleic acid: ‡ 70 %, — K 232 £ 2, — K 270 £ 0,2, — total polyphenols: ‡ 100 ppm. 4.3. Geographical area: The area in which the olives intended for producing Alto Crotonese extra virgin olive oil are grown and processed comprises the following municipalities of the province of Crotone in the Region of Calabria: Castelsilano (in part), Cerenzia, Pallagorio, San Nicola dell'Alto Savelli (in part) and Verzino. The precise boundaries are shown in the rules governing production. 4.4. Proof of origin: Olive-growing in the province of Crotone dates back to about 2000 BC, when small settlements of Enotrian or Pelasgic tribes engaged in farming and animal husbandry were spread out across Crotone's hinterland. The earliest physical evidence of olive-growing dates back to the Byzantine era when, towards the end of the 6th century AD, monks of the Order of Saint Basil, having fled from the Hellenic East and sought refuge in Calabria, began improving olive-growing techniques locally. Oil mills dating back to the 6th to 10th century have been discovered and, in the vicinity of the various settlements, centuries-old olive trees: at Macchia di Alessio and Ratto in the municipality of Savelli, in the former territory of Acherentia, at Mennola in the municipality of Pallagorio. At the beginning of the 19th century, writing to the head of the provincial administration at Cosenza and the Agricultural Society of the Kingdom of the two Sicilies about local flora, a Cerentia nobleman, Francesco Benincasa, suggested that the olive tree was worthy of close attention both because of its ease of cultivation and because of its produce. After expanding appreciably in the last 50 years, olive-growing now accounts for a major share of the regional economy, in particular in areas that are not suitable for any other crops. Production, processing and bottling all take place in the production area. Bottling is included because of the need to safeguard the characteristics and quality of ‘Alto Crotonese’ oil and ensure that producers can witness the checks carried out by the independent supervisory body. The Protected Designation of Origin is of special importance to the producers concerned and, in keeping with the objectives and spirit of the Regulation, provides them with an opportunity to supplement their incomes. Bottling has in any case traditionally been carried out in the production area. With a view to guaranteeing the traceability of the product, growers, millers and bottlers who intend to market the extra virgin olive oil under the ‘Alto Crotonese’ designation must have their olive groves, processing and bottling facilities entered in registers kept and regularly updated by the regulatory body. 4.5. Method of production: ‘Alto Crotonese’ extra virgin olive oil is produced from the fruit of the Carolea variety of olive tree, the latter to account for 70 % or more of the trees in the grove. One or more of the following cultivars may account for up to 30 % of the trees in groves used for the production of ‘Alto Crotonese’: Pennulara, Borgese, Leccino, Tonda di Strongoli and Rossanese. As well as traditional forms of olive-growing, new types of olive cultivation are, subject to a maximum density of 400 trees per hectare, allowed in new plantations. Harvesting, direct from the tree, takes place either by hand or using mechanical means; it must be completed by 31 December each year and the olives must be free from any trace of damage by parasites. C 262/8EN Official Journal of the European Communities 29.10.2002 The characteristics of the soil and the altitude together ensure that the groves are free from such damage. Moreover, rotary tillage clears up any weeds which may be present. The production of olives intended for extra virgin olive oil may not exceed 100 quintals per hectare where olives alone are grown, whereas in the case of olive-growing combined with other crops, olive production may not average more than 65 kg per tree. The oil yield may not exceed 20 %. During transportation care must be taken to ensure that the olives are kept under optimum conditions. After being harvested, the olives must be kept and transported in rigid and aerated containers. The olives must be washed at ambient temperature; in plants operating on a continuous cycle the temperature of the oily paste may not exceed 25 °C during kneading. Any other treatment is prohibited. The olives must be crushed within two days of harvesting. 4.6. Link: The geographical area is homogeneous in soil, environment and varietal terms, being located at the foot of the Sila Grande mountain chain. The entire area consists of a series of hills which vary in slope but are steeper in the north. Altogether, 80 % of the area is situated more than 400 metres above sea level. The area has a typical Mediterranean climate, with most of the rainfall occurring in the autumn and winter. This combination of olive tree varieties and soil and climate gives ‘Alto Crotonese’ extra virgin olive oil the qualitative characteristics described. Linguistic studies (by G. Alessio and N. Misti, E. Straface and J. Trumper) focusing on place names in the area suggest the presence of primitive cultivars (such as ‘Serra Dera’, wild olive tree) in the geographical area. The area, which includes the ancient villages of Cerenzia and Verzino, lent itself to various crops, including olives. In the 16th century, Barzio wrote: ‘the olives, the size of almonds, large and fleshy and kept in small barrels, are very good to eat’. The lesser varieties (Pennulara, Tonda di Strongoli and Rossanese) used in the production of the PDO are typical of and exclusive to the production area and take their name from place names in the area, whereas ‘Carolea’, the principal variety, is typical of and exclusive to the Calabria Region. Proof of the historical link with the environment lies in the ‘Cullurello’, described in the following terms by P. Maone in the second half of the 19th century: ‘At dusk an extremely tasty olive oil will fry in huge pans to cook cullurello, a genuine delicacy’. Resembling a doughnut, it is made of fresh pasta, is fried in new oil and is eaten warm with prepared olives. To this day, cullurello's arrival on dining tables marks the beginning of the olive-harvesting season. Olive-growing is the main component of production in the area, accounting as it does for 30 % of gross saleable production in the area concerned. 4.7. Inspection body Name: 3A — Parco tecnologico agroalimentare dell'Umbria — Soc. Cons. arl Address: Fraz. Pantella, I-06050 Todi (PG). 29.10.2002EN Official Journal of the European Communities C 262/9 4.8. Labelling: The extra virgin olive oil must be marketed in bottles or containers of five litres or less. The name ‘Alto Crotonese PDO’ must appear in clear and indelible characters on the label, together with the information specified in the rules governing labelling. The graphic symbol relating to the special distinctive logo to be used in conjunction with the PDO must also appear on the label. The graphic symbol consists of an ellipse enclosing, on a hill in the foreground, the bishop's palace of Acherentia, with the sky as a background. The colours used are brown 464 C for the bishop's palace, green Pantone 340 C for the hill on which it stands and blue Pantone 2985 C for the sky (see Annex). 4.9. National requirements: — EC No: G/IT/00200/2001.06.14. Date of receipt of the full application: 8 July 2002. Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2002/C 262/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation.
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